IT HAS helped put the area on the culinary map, been used by some of the world’s top chefs and has done wonders for the reputation of local produce.

And now Formby asparagus is set to play a major part in the town’s first Food and Drink Festival.

So, what makes Formby asparagus arguably the finest in the world, how is it grown, and what’s the best way to prepare and eat it?

All will be revealed at the inaugural four-day event, which takes place from May 17, when festival-goers will be treated to a real Formby asparagus feast as producers showcase the freshest crops.

Farmer David Brooks from Larkhill Farm, who has perfected the art of asparagus growing, said: “We will be involved in the launch with asparagus sampling and a display to promote local, fresh foods. People can come and taste the difference of what we provide.”

The first harvest at Larkhill Farm began in the first week of April and the main crop begins in May, with harvesting ending on June 21.

David, who is going to have a stall at the farmers market and has agreed for top chef Tom Bridge to use his asparagus for his demonstration in the Festival marquee on May 20, said: “Our asparagus is very popular, we have local people who’ve been coming to us for years.

“The Food Festival is great for the region and will hopefully attract more customers.”

A guided walk has also been organised by the National Trust for May 20 to celebrate the history of Formby asparagus.

Andrew Brockbank, who organises the historic landscape walks, said: “We are supportive of what the Brook family are doing for the festival. We will be celebrating the historical landscape and the tradition of cultivating on the land.

“Over 200 acres were devoted to asparagus growing around Formby Point in the early 1940s, not that many people appreciate asparagus cultivation was once part of the wonderful landscape.

Southport Food and Drink Festival takes place May 17-20.

Asparagus is a member of the lily family

The spears grow from a crown planted one foot deep in sandy soil.

In the right conditions, a spear can grow 10 inches in 24 hours.

After harvest, the spears grow into ferns, producing red berries

Formby and Merseyside produce some of the finest crops in the world thanks to the perfect sandy soil and sea air.

In the 19th century, Formby asparagus was famous across the country for its exceptional flavour and crisp texture. Cruise liners sailing out of Liverpool stocked up on it for first class passengers. It was even served on the Titanic.

Asparagus is hard to grow because it has to be cut below the soil line, each spear is cut by hand with a knife. Each crown takes four yeas to begin producing edible spears and it can only be harvested for 12 years.

Asparagus has no fat or cholesterol, is high in folic acid and a good source of vitamins A, B6 and C and contains less than four calories per spear.